Because coffee is not only for drinking but also for understanding.
We write not just to inform but also to contemplate, so that you not only know how to brew but also why you brew.
The coffee shop business is undeniably popping up in many places. Nonetheless, the expanding market makes this business still enticing to pursue. However, every business certainly has its own risks and challenges, and what you can do is minimize those risks. Here are some tips for opening a coffee shop from iKopi:
Deepen Your Knowledge of Coffee
In business, it is essential for traders to understand "what" they are selling. By deepening your knowledge about coffee, your coffee shop will attract more attention. This also applies to coffee-loving customers in search of quality coffee.
Understand Your Cafe's Target Market
By understanding your target market, you can provide a unique identity to your coffee shop offerings. Conduct a location survey and find out what potential customers need. Here are some factors you can study:
- Strategic location
- Competitive pricing
- What makes your products and coffee shop appealing
Choose the Right Coffee Machine
Match the coffee machine to the customer traffic you experience. Therefore, it wouldn’t hurt to use a commercial coffee machine with one group if your cafe has just started operating. If customer traffic increases, you can upgrade to a commercial two-group machine with a higher production capacity.
Create a Detailed Budget and Needs List
Opening a coffee shop is not easy. Therefore, it is crucial to plan well and in detail. For example, how many employees are needed, what equipment costs are necessary, rent costs, menu design, and so on.
Out of The Box Concept?
The concept of the coffee shop is a very common factor considered by coffee entrepreneurs. Out of the box thinking is acceptable, as long as it is not excessive. Nonetheless, it is important to align the concept to form the uniqueness of your coffee shop.
Total Marketing Techniques
Keeping up with the flow of modern development should be done carefully yet wholeheartedly. Digital media and social media play a crucial role in contemporary marketing. Generally, coffee shops market their products and locations through social media, such as Instagram and Facebook Ads.
Why the Coffee Shop Business?
Transition from Lifestyle to Necessity
Especially in big cities, coffee has become a necessity for some groups. This is mainly due to the busy activities conducted by many students and workers. For this reason, the number of coffee shops is increasing in large cities. Not only coffee, many people need coffee shops to work.
Execution is More Than Just Motivation
Motivation plays an important role in planning, but execution speaks louder than words. With intent and thorough planning, you can reduce the risks of the business you undertake. Thus, your coffee business can run smoothly.
Long-Term
The coffee shop business requires a long-term commitment to yield a return on investment. Keep in mind that this business requires maximum patience and consistency.
Have you ever felt disturbed by other visitors when visiting a coffee shop? Let's discuss what is appropriate and inappropriate to do at a coffee shop!
1. Don't be too noisy
You have probably felt disturbed by other visitors because they were too loud. Sometimes we need to pay attention to our volume; respect other visitors.
2. Match the chairs to the number of visitors
Make it a habit to take a table with a number of chairs that is appropriate so that other visitors do not run out of seats.
3. Loitering all day without ordering more
Coffee shops are a business, not just a free place for you to work. It may seem trivial, but it would be nice to add an order if you plan to spend the whole day at the coffee shop.
4. Too messy
Often visitors leave piles of tissue trash, scattered cigarette ashes, or even spilled drinks on the table. It's not a bad idea to clean up your own trash to reduce the burden on the waiter/waitress.
5. Impatient with orders
Sometimes a large number of visitors can cause orders to take a little longer. You may remind the barista, but do so politely!
6. Don't leave valuables unattended
If you are hanging out alone, it's better to always take your valuables with you if you want to leave the table, even for a moment.
7. Be friendly with the staff
Respect the baristas and waiters. Don't forget to tip them.
In your opinion, what other etiquette should be considered when hanging out at a coffee shop?
Before discussing the differences in coffee from various milk-based coffee variations, you need to understand the types of its basic ingredients, which are coffee and milk. The coffee used for milk-based menu items is usually brewed with an espresso machine, not manually. Some of these include Espresso, Ristretto, and Lungo. What are the differences?
Espresso: The extraction process for one shot of espresso (standard size of 30 ml) takes about 30 seconds, resulting in a very concentrated, dense, and much thicker output compared to manually brewed coffee.
Ristretto: Its extraction process is shorter than espresso, lasting only about 15 seconds. This process, which is half the time of espresso, extracts less acidity, which is why ristretto tastes much sweeter than espresso.
Lungo: Lungo is Italian for "long." While espresso is generally extracted for up to 30 seconds, lungo is extracted for longer. Lungo is typically extracted for about 1 minute, with a standard shot size of around 130-170 ml.
Another main component in making milk-based menu items is milk, which has several parts depending on the technique of preparation. It should be noted that heated milk has three types of components:
1. Hot liquid milk at the bottom of the milk jug
2. Velvet microfoam and foam in the middle
3. Froth or milk foam on the surface
The types of milk coffee are made based on the different ratios of espresso and the parts of milk used. Therefore, it is important to understand that steamed milk, foamed milk, and frothed milk are three different things when viewed from their intensity. After understanding the parts of steamed milk, let’s discuss the differences among the various coffees that are often questioned due to their similarities.
Cortado
Caffè Latte
Many differentiate a Latte based on the presence or absence of latte art on the surface, but it is actually more in-depth than that. The key to creating the perfect Latte lies in the steaming process of the milk. If the technique used is correct, microfoam will typically be achieved after hearing the “hiss” sound, which indicates that air has mixed with the milk, causing the foam to begin to form. The ratio for Latte is as follows:
● 2/6 Espresso shot
● 3/6 Milk
● 1/6 Microfoam
Cappuccino
Unlike a Latte, which is usually decorated with latte art on the surface, the striking difference in Cappuccino can be seen in the separation of layers between steamed milk and milk foam. A cappuccino starts with a bottom layer of one or two shots of espresso, depending on taste. The second layer is steamed milk on top, followed by a thick layer of froth to provide a creamy texture.
● 1/3 Espresso
● 1/3 Steamed milk
● 1/3 Milk froth/foam
Flat White
With two types, Flat White usually has either a little froth milk or no froth at all, allowing the milky flavor to emerge from the soft, velvety, and creamy microfoam.
● 1/3 Espresso (double shot)
● 2/3 Milk microfoam
Caffè Macchiato / Espresso Macchiato
Macchiato is a combination of espresso with a little milk foam. The first step in making this drink is to pour the steamed milk into a tall glass, then add the espresso, and finish with foam on top. Some coffee shops have variations of this drink by adding caramel to the foam. Macchiato is typically made with 25 ml of espresso and 10 ml of milk.
● 2/3 Steamed milk
● 1/3 Espresso
● 1/3 Milk foam
Piccolo Latte Cortado
Piccolo means 'small' in Italian. Usually, Piccolo consists of one shot of ristretto, about 15-20 ml, with 40-60 ml of milk for a 100-120 ml glass.
● 1/5 Ristretto
● 4/5 Steamed Milk
Cortado
Often likened to Piccolo, Cortado also has a small size. The difference between the two lies in the base coffee and milk ratio. Piccolo uses Ristretto while Cortado is made with Espresso topped with a thin layer of foam.
● 1/2 Espresso (one shot)
● 1/2 Steamed milk
If arranged based on the amount of milk, here’s the order:
1. Macchiato – 10 ml steamed milk
2. Cortado – 25-30 ml steamed milk (with a thin layer of milk foam on top)
3. Piccolo – 100 ml steamed milk (with a thin layer of milk foam on top)
4. Cappuccino – 125-130 ml steamed milk (with a thick layer of milk foam on top)
5. Flat White – 125 ml steamed milk (with a layer of milk foam on top)
6. Café Latte – 210 ml steamed milk (with a layer of milk foam on top)
Gibraltar
Some people call it a mini-latte, while others say that Gibraltar is simply a large macchiato. The ingredients used to create Gibraltar are 1 shot of espresso, 85 steamed milk, and hot water. Gibraltar is typically made with a special glass, such as a Gibraltar Rock Glass or at least a 4.5 oz Gibraltar tumbler.
Warm the Gibraltar glass with hot water for about 5 minutes. While the glass is warming, steam the milk to a temperature of 65 to 70 Celsius. Pour 1 shot of espresso into the warmed glass.
Cortado
Cafè Au Lait
Example of Gibraltar Glass
Often likened to Caffè Latte, the difference between Cafè Au Lait is quite significant. Latte uses espresso from a machine as the coffee, while Cafè Au Lait uses strong coffee. An example of strong coffee is French pressed coffee. Not only that, the ratio of milk between the two is also different. Thus, the coffee flavor of Cafè Au Lait tends to be stronger. The components of Cafè Au Lait are:
● 1/2 Strong coffee
● 1/2 Steamed milk
